Description

This Creamy Chicken Pot Pie with Puff Pastry features rich, creamy filling and flaky crust, making it the ultimate comfort food for family dinners or casual gatherings. It’s easy to prepare and utterly satisfying, perfect for any occasion!

Ingredients

Scale

1 1/2 pounds potatoes
2 large carrots
1 tablespoon butter
1 large shallot
2 cloves garlic
2 pounds boneless, skinless chicken
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried tarragon
2 cups whole milk
1 cup heavy cream
1/3 cup dry white wine
1 cup peas
1 sheet puff pastry

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Instructions

Preheat oven to 425°F.
Cook diced potatoes in salted water; add carrots until fork-tender (about 10 mins). Drain.
Sauté shallot in butter for 2-3 mins, then add garlic for another minute.
Stir in chicken, flour, salt, and tarragon; cook briefly before adding milk and cream, stirring until thickened (about 5 mins).
Mix in wine, potatoes, carrots, and peas; adjust seasoning if needed.
Transfer filling to a baking dish; cover with puff pastry and cut slits for steam.
Bake for 20-30 mins until golden brown and filling bubbles.
Let cool for 5 mins before serving.

Notes

Utilize rotisserie chicken for quicker prep.
Ensure the filling isn’t too watery to avoid a soggy bottom.
Feel free to customize the veggies according to preference.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg